Iny's Cheri Dinde

- Dinde ( turkey / or chicken) cut into 1/2inch cubes
- equal volume of onions (white onions are better)
- 1/2 volume of canned pineapple
- fresh garlic finely sliced
- Cheri! (sherry, rivesaltes, maury - or any other sweetish dry wine - about 16% alcohol)
- salty soya sauce
- a little bit of sambal olek (salted chilli sauce)

_______________________________

- rub flour onto the turkey and stir fry until browned
- add the onions and stir until transparent
- add the pineapple
- add the garlic
- add the Cheri and soya sauce until the turkey and onions are covered (approx 2 volumes of cheri to 1 volume of Soya sauce)
 - cover and cook until the sauce thickens - stir occasionally so it doesn't stick
________________________________

you can add some flour to thicken the sauce
you can use the juice from the canned pineapple to sweeten the sauce as desired

___________________

serve with basmati rice

Iny's potato camembert

Dinde (turkey / or chicken) in 1/2 inch cubes - rubbed with flour, some salt and pepper - stir fry until brown and keep aside
Diced potatoes risoléed (stir fried) in butter - the butter has to be Hot before adding the potatoes

Once the potatoes are half cooked through, add diced red bell pepper, and pois gourmand (snow peas).

Stir continuously so the snow peas don't burn

Once the potatoes are cooked, add the precooked turkey and stir.

Cut a 'round' of camembert (not too old, so the crust is still soft) - into thin slices

spread the camembert slices over the mixture and turn off the heat.

Allow the camembert to melt and serve.

____________________

I would think any easily 'meltable' and un-sticky cheese would work too

I ate this with Ini's cucumber délice, and it was really really good!

But a green salad to offset the 'heaviness' would be good

Iny's cucumber délice!

2 cucumbers
5 échalottes
Salt
Powdered (icing?) sugar
White wine vinegar
________________________

finely slice cucumbers
finely chop the échalottes
rub in some salt and sugar to taste
in a large bowl cover this mixture with vinegar
________________

the lovely thing about this - other than the taste, is that it it KEEPS for a long time and as you eat up the salad, you can just keep adding into the vinegar.
Note : it's important that the salad is covered in vinegar so that it doesn't spoil!